BEEF MORCON

Ingredients:

1	kg	MONTEREY BEEF SIRLOIN, cut morcon style and divide into 4
2	tbsp	calamansi juice
1/2	cup	soy sauce
4	pc	PUREFOODS TENDER JUICY HOTDOG CLASSIC
2	pc	large whole pickle, sliced into 8 strips
1	pc	MAGNOLIA BROWN EGG, hard-boiled, peeled then sliced into quarters
1	pc	small carrot, sliced into 8 strips
3	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1/4	cup	cooking oil
1	cup	chopped white onions
1	tsp	minced garlic
2	L	water, enough to cover meat roll
1	pc	bay leaf (laurel)
1 (200 mL)	pack	tomato sauce
1	cup	chopped red and green bell peppers
1/4	tsp	iodized fine salt

Procedure:

Marinate beef in calamansi juice and soy sauce for at least 1 hour in the refrigerator.
Arrange hotdogs, pickle, eggs and carrot on beef. Roll neatly then secure with a string. Dredge meat roll in flour then brown in hot oil. Remove from pan.
In the same pan, sauté onions and garlic. Add water and bay leaf. Return meat and cook covered, stirring occasionally over low heat for about 45 minutes or until beef is tender. Remove beef rolls and let rest for 10 minutes. Remove string then slice beef.
In the same pan, set aside stock leaving about 2 ccups. Add tomato sauce and liver spread. Let simmer until sauce thickens, then add bell peppers. Adjust seasoning with salt.
Slice beef, then arrange on a serving container topped with sauce.

Makes 8 servings.

Yield: 4 beef rolls (6 slices/roll), 2 cups sauce

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